baked potato soup

baked potato soup | she likes to eat

i could not be more excited about spring arriving (only 6 more days until it’s official! ::breaks into wild happy dance::) we have had a rough winter here in the ozarks and, boy am i glad to see the snow go. (although the little she is pretty upset about it – i have never met someone who loves the snow as much as that little half-colorado kid does.)

so in one last winter hurrah, i want to share a cold-weather wonder that is a staple around here – baked potato soup. it is super thick and perfectly creamy, and topped with crispy bacon, it’s one of my favorite comfort foods. ¬†oh, and extra points: it’s always a win for me in the meat-and-potato husband department.

*to make this whole30 friendly, omit the heavy cream – that’s it! oh and make sure not to go for the sour cream or cheese garnishes ūüôā

baked potato soup
adapted from the nordstrom friends & family cookbook


3-4 tbsp olive oil

4 cloves garlic, minced

1 yellow onion, chopped

2 carrots, peeled & chopped

2 celery stalks, rinsed well & chopped

1  bay leaf

2 tsp dried thyme

6 cups (48 oz) chicken stock (low-sodium)

4 large baked idaho potatoes, flesh scooped from shell and mashed (**see below)

1 cup heavy cream

coarse sea salt & pepper

for garnish:
sour cream, shredded cheddar cheese, chopped green onion (green & white parts), 6-8 slices bacon (cooked until crisp & crumbled)


1. in a large pot over medium-high heat, warm the olive oil and swirl to coat the bottom of the pan. add the garlic, onion, carrots, celery, bay leaf, and thyme. saute, stirring frequently, until the vegetables are softened, about 10 minutes.

2. add the chicken stock and bring to a simmer, then simmer uncovered for 30 minutes. (the veggies should be very tender.) discard the bay leaf. add the baked & mashed potatoes, cover, and simmer for 10 minutes.

3. remove from heat and, using an immersion blender (or in batches with a blender), blend the soup to make creamy – as desired. (if you like your soup chunky or not as creamy, you can skip this step.) whisk in heavy cream, a heaping 1/8 tsp sea salt, freshly ground pepper (to taste), and return to heat, on low, for about 5 minutes. ladle soup into bowls and top with a dollop of sour cream, cheddar cheese, green onion, and crumbled bacon (about one crumbled slice per bowl).

recipe makes about 6-8 bowls.
keeps for 4-6 days in fridge in an airtight container.
reheat in microwave or on the stove.

**to bake the potatoes, i follow this “recipe” from the kitchn. they turn out perfectly every time.


crispy parmesan hashbrown rounds

crispy parmesan hashbrown rounds

you know when you need a side dish that has to be the perfect combination of salty and crispy? these, my dears, are your answer.
these go great with a grill-out night, with burgers or chicken, or you can be weird and serve them with tacos like i did the other night. hey, i had been dying to make them and well, mama needed something salty. luckily my family likes any dinner that falls under the “meat and potatoes” category, no matter what form it takes.

crispy parmesan hashbrown rounds
adapted from the yummy life


1/2 of a 30 oz bag of frozen shredded hashbrowns (about 5 cups)

2-3 green onions, chopped (or snipped with kitchen shears), both white & green parts

1/2 cup freshly grated parmesan cheese

1/4 tsp salt (1/4 tsp heaping; or if you like it salty, go for 1/2 tsp)

1/2 tsp black pepper

2 tbsp olive oil


1. preheat oven to 350. spray 6 ramekins with cooking spray and place on a rimmed cookie sheet.

2. in a large bowl, combine the potatoes, onions, cheese, salt, and pepper. toss well. drizzle olive oil over mixture and toss well to coat. with a 1/4 or 1/3 measuring cup, scoop mixture into ramekins, filling about halfway. with the bottom of the measuring cup, press down on the mixture to pack it into the ramekin.

3. bake in the lower third of the oven for 65-75 minutes. when they are done, let them cool for about 5 minutes and then run a knife around the edge of each ramekin, to loosen the rounds. gently lift each one out of the ramekin.

**make ahead for cooking later: combine mixture, scoop into ramekins, and cover each ramekin with plastic wrap. refrigerate until ready to bake. remove from fridge 30 minutes before baking time.


roasted potatoes with feta & artichokes

this is one of my favorite side dish recipes. one i get asked for a lot.
it contains two things that are high on my happy list: feta cheese and artichokes.
and it came from a pretty random place.
when my husband and i lived in st. louis, we were at a fundraiser at a really nice retirement home. this was served along with a wonderful holiday dinner. i was so smitten with this dish that i snuck to the back to the kitchen and found the chef! i begged him to tell me his recipe and he very kindly obliged. i recited it to myself over and over until we got home and i could write it down.
so here it is, a rich, buttery treasure smuggled from st. louis and taken with me everywhere we’ve been.

roasted potatoes with feta & artichokes


2 lbs red potatoes

1 lb artichoke hearts

2 oz crumbled feta cheese

¬Ĺ tsp thyme

¬Ĺ tsp salt

¬ľ tsp pepper

¬ľ cup butter, melted


preheat oven to 375.

cut potatoes into 1-inch squares and place in a large mixing bowl.  add the rest of the ingredients to the bowl except the feta.  mix well.

spread mixture out on a large baking sheet and put it into the oven.

cook until potatoes are brown & soft, about 40-45 minutes, tossing every 10-15 minutes.

add feta and serve warm.

about 4-6 servings

photo via

olive my love potato salad

this ain’t your grandma’s potato salad, y’all.

i made this gloriousness you see the other night and it was a big hit with the husband.
and my stomach.
it’s not mayo- or mustard-based, so it’s lighter and refreshingly saltier.
i am a big sour-taste fan¬†and i love olives… and this potato salad made all my dreams come true.¬†
the recipe came from our good friend and it was written not as a recipe, but as a friend would tell you how to make it.
so i sort of put it into a recipe the way i would make it. and i do encourage you to check out her post (called the farmer’s market potato salad)¬†about it to see what all you could do with it, if you’re feeling adventurous.
oooh, and if you’re wanting a pasta one night, i think this would be great as a pasta dish. just replace the cooked potatoes with a veggie rotini or even orzo pasta.

olive my love potato salad

1/4 cup balsamic vinegar

1/2 cup olive oil

3 tbsp dijon mustard

1/2 tsp salt

1/2 tsp pepper

2 tsp caper brine (just straight out of a jar of capers)

1 tsp capers

1/3 cup (or so) spanish green sliced olives

1/3 cup (heaping) pitted, halved kalamata olives

28 ounces potatoes (i used ruby sensation, but you could also use a small red or gold – or mixed), chopped into bite-size pieces


1. put the cut up potatoes into a pot and cover them with water. add a generous pinch of salt and bring to a boil. cook until fork-tender (about 12-15 minutes).

2. while the potatoes are cooking, make the vinaigrette: put the first 7 ingredients into a jar and shake (or into a bowl and you can whisk them together).

3. drain the potatoes once they are done cooking and put them back into the pot. toss with the vinaigrette. (i started with about 1/4 cup of the dressing to begin with – dress. then taste. and add as much as you like. and you’ll have leftovers of the dressing¬†for a salad tomorrow.)

*if you are able, toss the potatoes with the vinaigrette and then refrigerate overnight to let the potatoes really absorb the dressing.

4. if not, toss with the olives and pour into a serving dish and enjoy!